Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu Plan and Recipes

   Menu
   Friday
   Saturday
   Sunday
   Monday
   Tuesday
   Wednesday
   Thursday
   Shopping List


bean celery salad
Bean and Celery Salad

veal marengo
Veal Marengo

brussels sprouts
Brussels Sprouts with
Lemon Butter

 

Menu Plan for the week of Jan. 18, 2013:  Saturday's Recipes

 Bean and Celery Salad
Veal Marengo
Brussels Sprouts with Lemon Butter

Cooking time:  90 minutes for menu     Cooking schedule: see below for instructions

       A typical can or tin of beans, 15oz (450gr), yields about 1 1/2 cups of drained, rinsed beans.  You can make the salad when you start the veal, letting the flavors have time to blend.

Bean and Celery Salad                                    Preparation and cooking time:   15 minutes
    I originally made this salad with frozen Lima Beans, which are not available here.  Now I use flageolet, which may not be available in where you live.  Use lima beans, white kidney beans (cannellini), smaller, navy beans or even edamame....

1 1/2 cup rinsed beans, 10oz (300gr) net weight  15oz (450gr) can
1 cup sliced celery, 2 - 3 ribs
1/3 cup sliced olives - black, green, Kalamata
Sherry Vinaigrette:
2 tsp Dijon-style mustard
1 1/2 tbs sherry vinegar
1 tsp dried chives
1 tsp dried thyme
3 tbs good olive oil

Cook beans if using frozen.  Drain and rinse if using canned. 
Slice celery 1/4 inch thick (.65cm).  If very wide cut rib in half length-wise first. Roughly chop olives.
Put beans, celery, olives into a bowl, add vinaigrette, stir well to combine.  Refrigerate until needed.

Sherry Vinaigrette: Whisk vinegar, mustard, and herbs.  Slowly whisk in oil until thick.

Veal Marengo                                                        Preparation and cooking time:  90 minutes
     This can be cooked in the 90 minutes allotted or left to simmer for a couple of hours if that works into your schedule better.  You can serve it over gnocchi, pasta or egg noodles.  I'm using pasta. Unlike a lot of Italian sauces, this is very light on tomatoes, just enough for some flavor.

16oz (480gr) veal, suitable for braising - stew meat, shoulder, whatever the butcher suggests
1 tbs olive oil
2 tbs tomato paste
1 clove garlic
1/2 (4oz, 120ml) cup chicken stock
1 1/2 cup (12oz, 360ml) dry white wine
1 bouquet garni
1 tsp dried thyme
10 - 12 small shallots or 4 - 6 large ones
4oz (125gr) mushrooms
1 tbs butter
2 - 3 tbs cornstarch (maizena) dissolved in 3 tbs water

Cut veal into 1 1/2 inch (3.75cm) cubes.  Mince or crush garlic.  In a deep, heavy pan heat the oil over medium-high heat.   Add the veal and brown on all sides.   Add garlic, tomato paste, stock, wine, bouquet garni and thyme and bring to a boil.   Cover and reduce heat to low.  Simmer for 45 minutes. 
Peel shallots.  Clean mushrooms (see techniques).  If mushrooms are large cut in half or quarters.  Melt butter in a nonstick skillet over medium-high heat.  Add shallots and sauté until starting to brown, about 5 minutes.  Add mushrooms and sauté another 5 minutes, stirring often.  After the veal has simmered for 45 minutes add the shallots and mushrooms and simmer another 30 minutes or until vegetables are done. 
With a slotted spoon remove the meat and vegetables to a serving dish.  Cover to keep warm.  Turn the heat to medium-high under the sauce.  Give the cornstarch mixture a stir and add to the sauce a little at a time until thickened to your liking.  Pour over the meat and vegetables and serve over gnocchi or pasta.

Pasta                                                                                                           Time: 25 minutes

1 1/4 cups penne or egg noodles or gnocchi for two

Cook according to package directions.  Drain and put into a large bowl.  Spoon Veal Marengo over and serve.

Brussels Sprouts with Lemon Butter                   Preparation and cooking time:   15 minutes
    Lemon adds a fresh taste to vegetables and goes well with thyme. The sprouts are cooked quickly to prevent the strong, bitter taste common to overcooked cruciferous vegetables.

12 - 16 Brussels sprouts   I normally serve 6 - 8 per person
2 tbs butter
1 tsp thyme
1 tbs lemon juice
salt & pepper

Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.  Cut each sprout into quarters.  Put the sprouts into a medium skillet, add water to the depth of 1/4" (.5cm), cover and cook until just tender when pierced with a knife, about 8 minutes.
Uncover and pour off water. Return pan to heat and add butter.  Stir to coat sprouts and sauté 1 minute.  Add herbs, lemon, salt & pepper and sauté, stirring for 1 minute longer.

Cooking Schedule: 90 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pan or Dutch oven with lid, medium bowl, small
bowl
, whisk, medium skillet, (used 2X), strainer
Cut veal, brown
Mince garlic
Add garlic, tomato, stock, wine, herbs, to veal, boil
Reduce heat, cover, simmer
Open, drain, rinse beans (or cook)
Slice celery
Chop olives
Make vinaigrette
Make salad, refrigerate
       30 minute break
Peel shallots
Sauté shallots

Clean mushrooms, cut if large
Trim, cut Brussels sprouts
Add mushrooms to shallots, sauté
Add shallots, mushrooms to veal, simmer
Put water on high heat for pasta
      15 minute break
Start to cook pasta (if using dried - otherwise wait)
Cook sprouts
Give salad a stir, arrange on plates, serve
Done?  (Cook) Drain pasta
Remove sprouts from pan
Melt butter for sprouts
Remove veal, vegetables
Dissolve cornstarch in water, thicken sauce
Finish sprouts
Finish Veal Marengo, spoon over pasta
Serve